Chickpea Tuna Bowl

Mediterranean kitchens have long paired chickpeas with tuna for quick, satisfying lunches that need no stove. This bright bowl tosses them with cucumber, cherry tomatoes, and a lemon-oregano drizzle for fresh crunch in every bite.

Serves 4

Estimate for one serving

• 380 cal
• 26g protein
• 38g carbs
• 15g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 2 (15-oz) cans canned chickpeas
• 2 (5-oz) cans canned tuna in water
• 2 cups cherry tomatoes
• 1 large cucumber
• 1/2 medium red onion
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Drain and rinse chickpeas; drain tuna.
2. 2Halve cherry tomatoes, dice cucumber, and thinly slice red onion.
3. 3In a large bowl combine chickpeas, tuna, tomatoes, cucumber, and onion.
4. 4Whisk together olive oil, lemon juice, oregano, salt, and pepper.
5. 5Pour dressing over salad and toss gently to combine.
6. 6Divide into 4 meal-prep containers; refrigerate until ready to eat.